Zucchini Lasagna with Greens and Fontina

Zucchini Lasagna with Greens and Fontina
Staff Writer
Phoebe Lapine

What makes this lasagna healthier than most is the lack of meat, béchamel, and the more conservative use of cheese. The recipe only uses a pound and change, which doesn't amount to a crazy portion if you can manage to not inhale the whole pan (which might provide to be difficult). It's called skillet lasagna because it's made in a large cast-iron pan instead of the usual casserole dish. You can easily use whatever pan you like, and you can also substitute baby spinach for the arugula.

Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.

6
Servings
452
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 2 medium zucchini, finely diced
  • 2 medium shallots, thinly sliced
  • Sea salt, to taste
  • 5 Ounces baby arugula
  • 2 Cups basil leaves
  • 2 Cups marinara sauce
  • 12 no-boil lasagna noodles
  • 1/4 Pound fontina, coarsely grated
  • 1/4 Pound fresh ricotta
  • 1/2 Pound mozzarella, diced

Directions

Preheat the oven to 350 degrees.

Heat the olive oil in a large ovenproof nonstick skillet over a high flame. Sauté the zucchini and shallot until tender, about 5 minutes. Add the arugula and basil and continue to sauté until wilted, about 2 minutes. Season well with salt and papper. Set aside.

Ladle ½ cup of the sauce into the bottom of the skillet and smooth to form an even layer. Arrange 4 noodles on top of the sauce — you might have to break the side noodles to fit, depending on the size of your skillet. Spoon half the filling on top of the noodles and spread to form an even layer. Sprinkle half the fontina on top of the vegetables, followed by half the ricotta. Repeat with another ½ cup sauce, noodles, the rest of the filling, fontina, and ricotta. Top with the remaining noodles and cover with the remaining sauce. Sprinkle the top with the mozzarella.

Cover the pan tightly with foil and bake in the oven for 1 hour, until the noodles are cooked through and the cheese is very melted.

Serve immediately alongside a simple salad.

Nutritional Facts

Total Fat
23g
33%
Sugar
7g
8%
Saturated Fat
12g
50%
Cholesterol
54mg
18%
Carbohydrate, by difference
42g
32%
Protein
21g
46%
Vitamin A, RAE
356µg
51%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
364µg
100%
Calcium, Ca
466mg
47%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Folate, total
70µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
90mg
28%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
343mg
49%
Selenium, Se
26µg
47%
Sodium, Na
791mg
53%
Water
146g
5%
Zinc, Zn
3mg
38%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.